Couscous & Tajines: Vegetarischer Genuss aus Nordafrika
The cuisine of North Africa is full of beguiling scents and spices - the typical stew dishes of Maghreb fascinate with their characteristic sweet and sour aroma, which comes from the mixture of vegetables, warming spices and dried fruits. The tajine, a clay pot with a conical lid and a hollow in it, in which meat, vegetables and spices are originally combined in a variety of ways over an open fire, goes back to the Berbers, who with their help were able to effortlessly comply with the hospitality, the supreme commandment of the North African region ... In Couscous & Tajines, Catherine Schiellein shows us how easy it is to prepare these dishes imaginatively and with an almost infinite variety of vegetarian vegans. She introduces traditional and modern, faster methods for preparing a loose couscous; she introduces the secrets of cooking with the tajine; starts the production of traditional Maghrebian condiments such as Harissa, Tabil and Ras el-Hanout as well as North African ingredients such as Chermoula marinade, Harissa sauce and pickled salted lemons, and offers 34 classic and modern recipes of Moroccan, Tunisian and Algerian cuisine with numerous variations that make your mouth water. An introduction to the secrets of Moroccan, Algerian and Tunisian cuisine with 34 vegetarian couscous and tajine recipes, as simple as they are varied, with many possibilities to vary according to your own taste.